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Sangria for Summer

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Sangria for Summer with Tony Abou-Ganim www.themodernmixologist.com Sangria for Summer love Sangria! I am always so happy to fi nd Tony’s Mom’s Sangria it listed on a drink menu, and if I fi nd a 2 bottles of Spanish Rioja, 750 ml. each Iplace that makes it well, I’ll go out of my 12 oz. Hennessy V.S Cognac way to go there just for the taste of this sensu- 12 oz. Cointreau ous wine-based libation. 8 oz. simple syrup Introduced to the United States during the 12 oz. freshly-squeezed orange juice 1964 World’s Fair in New York, Sangria is 8 oz. freshly-squeezed lemon juice a favorite among mixologists, amateur and 2 cinnamon sticks professional alike. Originally from Spain, this 3–4 lemons, cut into thin quarters red wine punch is likely derived from San- 12 strawberries, hulled and sliced garee, a potent mixture popular in the 1800s, 3–4 small oranges, cut into thin quarters fashioned from wine, port, sherry, beer, liquor Chilled Sprite as needed or Madeira, sugar, ice and fresh fruit, Place above ingredients, excluding Sprite and fi nished with a dusting of ground nutmeg. fresh fruit, into a large glass container, cover From its humble beginnings Sangria, with and refrigerate overnight. When ready to serve, its infi nite potential, has matured into the pour into an ice-fi lled pitcher to two-thirds full. quintessential Spanish party drink enjoyed Add fresh sliced fruits and top with chilled around the world. Sprite; stir gently to mix. Serve with fresh fruit Sangria’s building blocks generally include in an ice-fi lled goblet. Serves approximately 15. red wine, fresh fruit, fruit juices, brandy and soda . so the fun begins. There’s no limit, White Wine Sangria aside from imagination, as to the type of 2 bottles of Pinot Grigio, 750 ml. each Sangria one can create. What’s more, rarely 8 oz. calvados will two batches of the same recipe yield the 8 oz. Cointreau same drink; each one will be a new success. A 8 oz. simple syrup few more common variations involve substi- 12 oz. freshly squeezed orange juice tutions for the red wine base. Sangria Blanco 12 oz. fresh-squeezed lemon juice for example is made with white wine. Spar- 12 oz. fresh-pressed Granny Smith apple juice kling wine? Rosé? Why not, as long as the 3–4 lemons cut into thin quarters rest of the ingredients are complementary? 12 strawberries, sliced If grilled Cuban dry-rubbed pork tenderloin 2 apples, sliced is on the menu, a classic big Spanish red wine 2 Bartlett pears pears, sliced Sangria is ideal. For marinated grilled gulf Green and red grapes, sliced prawns, think about a Pinot Grigio and fresh 3–4 small oranges, cut into thin quarters pear Sangria Chilled 7UP as needed Here’s my mom’s recipe and another for a Place above ingredients, excluding 7UP, into white-wine based Sangria. Give them a try, or a large glass container, cover and refrigerate mix it up and create your own signature San- overnight. When ready to serve, pour into an gria. And remember, Sangria tastes infi nitely ice-fi lled pitcher to 2/3 full. Add fresh sliced better if you prepare it a day in advance, fruits and top with 7UP; stir gently to mix. allowing precious time for the ingredients to Serve in fruit-fi lled wineglasses. Serves approxi- mingle. ¡Salud! mately 15. august 2008 / the tasting panel / 35 TP0808_028-49.indd 35 7/24/08 3:08:57 PM.
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